Butter Lettuce Salad with Radishes, Carrots and Mint

for the salad
1 large head red butter lettuce, or 2 small heads, washed and dried
1 small super fresh carrot, sliced very thin
5-6 large radishes, sliced very thin
3 tablespoons chopped fresh mint

for the vinaigrette
1 heaping teaspoon dijon mustard
3 tablespoons red wine vinegar
1/2 teaspoon of honey
1/2 clove garlic, minced super fine, or pressed
1/2 small shallot, minced fine
salt and pepper
1/3 cup good quality olive (or grapeseed oil)

Wash and dry your lettuce. Slice or gently tear the leaves into large pieces. Slice your carrots and radishes. Chop your fresh mint. Add everything to a large salad bowl.

In a small bowl, add the mustard, red wine vinegar, honey, garlic, shallot, and salt and pepper. Whisk everything together and taste the mixture. Adjust according to your preferences. Slowly whisk in the oil. Taste the dressing by dipping a lettuce piece into it. Does it need more oil? More mustard? More honey? More garlic? Adjust your dressing to your liking.

When you are ready to serve the salad, season it lightly with salt. Toss. Add some of the dressing. Gently toss the salad (ideally with your hands), add more dressing if you think it needs it. Serve with meat, fish, pasta, pizza, or any complimentary dinner entrée.